Description
Discover how to make succulent Teriyaki Venison Backstrap, a savory delight perfect for any dinner. Learn step-by-step to master this mouthwatering recipe today!
Ingredients
- 1 pound (454 g) venison steaks, cubed
- 33333334326744 cup (80 ml) teriyaki sauce
- 1 tablespoon (15 ml) minced garlic
- 1 cup (240 ml) all-purpose flour
- 2 tablespoon (30 ml) s Creole seasoning
- 5 cup (120 ml) vegetable oil
Instructions
- Place the venison cubes in a large mixing bowl. Pour the teriyaki sauce over them and add the minced garlic; mix well to ensure even coating. Let the venison marinate in the refrigerator for at least 4 hours or up to overnight.
- In a separate bowl, combine the flour and Creole seasoning by sifting them together. Take the venison out of the marinade and let any excess drip off. Throw away the leftover marinade. Coat the venison thoroughly with the seasoned flour mixture.
- Heat vegetable oil in a skillet over medium heat. Add the venison pieces and cook them until they are browned, which should take about 15 minutes.
Notes
- Ensure the venison is completely covered in teriyaki sauce for optimal flavor.nRemove excess flour to prevent a thick coating during frying.nKeep oil at 350°F (175°C) for even browning and to avoid greasiness.
